Kilty's Kitchen

Tart Lemon Cake Roll Categories: desserts 3 eggs 1 cup sugar 1/3 cup water 1 teaspoon vanilla extract 3/4 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 1 recipe clear lemon filling (below) 3/4 cup sugar 3 tablespoon cornstarch 1/4 teaspoon Salt 2/3 cup water 1 teaspoon lemon peel; grated 1 tablespoon margarine or butter 1/4 cup lemon juice 4 drops yellow food color; optional Heat oven to 375°F. Line jelly roll pan (15 1/2 x 10 1/2 x 1 inch) with aluminum foil or waxed paper; grease generously. Beat eggs in small mixer bowl on high speed until very thick and lemon colored, about 5 minutes. Pour eggs into large mixer bowl. Beat in sugar gradually. Beat in water and vanilla on low speed. Add flour, baking powder and salt gradually, beating just until batter is smooth. Pour into pan. Bake until wooden pick inserted in center comes out clean - 12 to 15 minutes. Immediately loosen cake from edges of pan; invert on towel sprinkled generously with powdered sugar. Carefully remove foil/waxed paper. Trim off stiff edges if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake; remove towel. Prepare Clear Lemon Filling - Mix sugar, cornstarch and salt in saucepan. Stir in water gradually, cook stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; add lemon peel and margarine. Stir in lemon juice and food color; allow to cool. If filling is too soft, refrigerate until set. Spread Clear Lemon Filling over cake. Roll up; sprinkle with powdered sugar and refrigerate at least one hour. Contributor: Betty Crocker Yield: 10 servings